Figure 1 Roasted Broccoli Image Source: Broccoli

Broccoli can often get a bit squishy when you cook it but this need not be the case. Here is how to make broccoli that is not only full of flavor and goodness but is also nice and crispy with additional tang courtesy of some garlic, lemon and Parmesan cheese.

Figure 2 Sicilian Purple Broccoli Image Source: Broccoli

Ingredients:

• 2 Kilo (4½ pounds) of Fresh Broccoli
• 4 Cloves of Garlic
• 5 Tablespoons of Olive Oil (for cooking)
• 1½ Teaspoons Freshly Ground Sea Salt
• ½ Teaspoon of Freshly Ground Black Pepper
• 1 Lemon
• ¼ to ½ Cup of Grated Parmesan Cheese
• 1½ Tablespoons of Virgin Olive Oil (for finishing)

Method:

1. Preheat oven to 425 degrees F
2. Cut broccoli into florets. You can leave them fairly large with this recipe.

Broccoli Tips:

Figure 3 Broccoli and Broccoli Cross-Section Image Source: Broccoli

Washing Broccoli – Some people don’t bother washing their broccoli (Fig.2 and Fig.3) in the belief that bacteria can’t survive the heat of the oven. Some do and so I still wash/rinse produce to remove any traces of late season pesticides and herbicides that may well be hanging around.

Dry Well – Anyway if you do wash the broccoli then make sure that you dry it well. For me it’s a quick rinse followed by some time on a draining rack then a dab over with my special fruit and vegetable drying chamois.

Actually it’s a normal chamois that you would use to dry the car off with that I have reserved solely for fruit and vegetable drying only. I really don’t like soapy/waxy taste surprises with my food. This is also a no meat of any sort drying chamois. I use another one for that.

1. Peel and mince the garlic (using a garlic press is the easiest way)
2. Without crowding place the broccoli florets on a shallow baking tray and sprinkle 5 tablespoons of olive oil over them. Then sprinkle the minced garlic over the broccoli followed by the salt and then the pepper. Give the broccoli florets a bit of a shuffle and a gentle toss with your hands to ensure that the flowery parts are more or less fully covered with the oil, garlic, salt and pepper.
3. Put the baking sheet with the broccoli florets on it into the oven and bake until the ends are giving a hint of turning brown (usually about 20 to 25 minutes depending upon your oven). You may give the baking sheet a bit of a shake to move the broccoli florets around part way through the baking stage if you wish.
4. Remove tray with broccoli florets from oven and zest the lemon over them. Then squeeze the juice of the lemon over them and sprinkle another 1½ tablespoons of virgin olive oil over the florets.
5. Now sprinkle the parmesan cheese over the florets. Use freshly grated Parmesan cheese if at all possible, otherwise go with what you have. I have even used a well matured cheddar cheese on occasions when I have run out of Parmesan cheese or very mild cheddar when the little ones are stopping over.
6. Return the tray to the oven for a minute or so. This is just to start the Parmesan cheese melting. Remove and let stand for another minute or so and the Parmesan cheese will have become a little runny. Give it a stir and serve immediately.

Serving:

You may want to add some toasted pine nuts and fresh basil or even yellow lentil sprouts to add extra crunchiness.

For additional crunchiness crustiness without the pine nuts or lentils leaving the finishing bake a little longer will assist with melting and crust formation of the Parmesan cheese. Enjoy!!!!!